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Cereals and bread from Philippines
Soaked rice is ground with water into a wet paste. One tenth of it is grown into a yeast-and-lactic starter while the rest drains in a cloth and sours. The two are mixed and fermented, the sour batter is neutralised with lye and sweetened, and after a second rise it is steamed into a soft, spongy cake.
| Polished rice | Traditionally year-old rice[fao1999] |
| Water | [kozaki2001] |
| Sugar for the starterAbout 1 % of the rice | Feeds the yeasts[kozaki2001] |
| Food-grade lye or sodium hydroxide | Neutralises the soured batter. No amount is given here; see the safety note[kozaki2001] |
| Sugar for the second rise10–15 % | White sugar for white puto, brown sugar for red puto[kozaki2001] |
| Starter | a starter grown from one tenth of the wet rice paste, with a little sugar; in newer methods a prepared yeast and lactic starter |
Total time across the recorded steps: 2.8 days – 2.9 days
What changes: Rice soaks in water for a few hours
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soaked rice is ground with water into a wet paste. One tenth of it is grown into a yeast-and-lactic starter while the rest drains in a cloth and sours. The two are mixed and fermented, the sour batter is neutralised with lye and sweetened, and after a second rise it is steamed into a soft, spongy cake. Made in 7 steps over 2.8 days – 2.9 days. The longest step, grow a starter from one tenth of the paste, takes 24 h (Kozaki M 2001) and runs at 20–25 °C (Kozaki M 2001). Leuconostoc mesenteroides and Enterococcus faecalis do most of the fermenting.
| Main step | 24 hReported[kozaki2001] | Grow a starter from one tenth of the paste |
|---|---|---|
| Temperature | 20–25 °CReported[kozaki2001] | Grow a starter from one tenth of the paste |
Puto is made from rice with no legumes, unlike idli. Its sour batter is neutralised with lye partway through and fermented a second time, so the cake is sweet, not sour.
Lye (sodium hydroxide) is corrosive. It burns skin and eyes, and swallowing it can severely injure the mouth, gullet and stomach [atsdr-naoh]. Use only food-grade lye, never drain cleaner; US rules accept it as a food ingredient only when it meets the Food Chemicals Codex [cfr-naoh]. This page gives no lye amount because the figure it carried, about 1 %, did not say how strong the lye was or what the percentage was of. By our working, read as pure sodium hydroxide by weight of batter, it is far more than 0.6 % acidity counted as lactic acid can neutralise, and the excess would leave the batter caustic. Read this page as a record of the craft, not as a home recipe for using lye. The sources read give no storage or safety limit for puto. As a general rule for cooked rice foods, FDA's Bad Bug Book says the vomiting type of Bacillus cereus illness most often involves rice and other starchy foods, that cooking may kill the bacteria without disabling the toxin they have already made, and that food should be kept refrigerated at 40 °F or lower. The same book says the emetic toxin survives heating at 121 °C for 30 minutes. This is a general warning about rice foods, not a finding about puto.
Every number is labelled with how it is known. How this atlas is made
FAO (1999) describes puto as a common food of the lower-income group and, citing Sanchez (1977), an important cottage industry in a number of Philippine towns.
